Yeringberg’s Shiraz, co-fermented with a touch of Viognier, reflects the variety’s long-standing harmony with the Yarra Valley’s cool climate and diverse soils. Sourced from three Shiraz clones planted in 1999, the vineyard’s variation allows for staggered picking and layered complexity. Fermentation methods varied—whole bunch, whole berry and crushed—before 19 months’ élevage in French oak (28% new), with regular rackings for clarity. The result is a medium-bodied, gently structured wine with red and blue fruits, white pepper, floral lift and savoury undertones. A wine that will blossom beautifully with time.